BREAD

ALFAJORES (South American dulce

de leche sandwich cookies)

INGREDIENTS

Cornstarch -- 1 cup

Flour -- 1 cup

Baking powder -- 1 teaspoon

Unsalted butter -- 12 tablespoons (1

1/2 sticks)

Sugar -- 3/4 cup

Egg yolks -- 2

Dulce de leche -- 1 cup

METHOD
1.Sift the cornstarch, flour and baking
powder together in a medium bowl. In
a mixer bowl, beat the butter and
sugar together until light and fluffy.
Add the egg yolks, beating until they
are incorporated
4.Preheat oven to 350F. Remove the
dough to a lightly floured work surface
and roll out to about 1/8-inch thick.
Cut out 40 2-inch rounds,
and carefully place the rounds on two
lightly greased cookie sheets.

2.Reduce the mixer speed to low and
add the flour mixture in 3 batches,
allowing each batch
to become incorporated before adding
the next.
3.Form the dough into a disc without
handling it too much. Wrap with
plastic wrap and refrigerate for at
least 1 hour.
5.Bake for 9 to 10 minutes, but not so
long that they begin to brown. Remove
from the oven and cool for 5 minutes.
Then remove the cookies to wire racks
and cool completely.
6.Spread about 2 teaspoons of dulce
de leche on the flat half of a cookie
and cover it with the flat half of
another cookie to form a sandwich.
Repeat with the remaining cookies. If
desired, sprinkle the finished cookies
with powdered sugar.
BREAD
BASBOOSA (Egyptian semolina
cake)
INGREDIENTS
Syrup
Sugar -- 2 cups
Water -- 1 1/2 cups
Lemon, juice only -- 1
Orange flower water or rosewater
(optional) -- 1 teaspoon
Cake
Semolina -- 2 cups
Baking powder -- 1 teaspoon
Baking soda -- 1/2 teaspoon
Unsalted butter, room temperature --
1/2 cup (8 tablespoons)
Sugar -- 3/4 cup
Vanilla -- 1 teaspoon
Eggs, beaten -- 2
Yogurt -- 3/4 cup
Blanched almonds -- 1/2 cup
METHOD
1.Preheat oven to 350F. Add the 2
cups of sugar, water and lemon juice
to a heavy-bottomed saucepan. Bring
to a boil over medium-high heat and
stir to dissolve the sugar. Reduce heat
to medium and continue to boil for
about 8 to 10 more minutes. Remove
from heat, stir in the orange flower
water or
rosewater if using and set the syrup
aside to cool.
2.Sift together the semolina, baking
powder and baking soda in a bowl and
set aside.
3.Add the butter and sugar to the bowl
of an electric mixer and cream
together until light and fluffy. 4.Next
add the eggs, one at a time. Then add
the vanilla.
5.With the mixer speed on medium-
low speed, add about 1/3 of the
semolina mixture to the butter and
beat to incorporate. Then add 1/2 the
yogurt and again beat to incorporate.
Finish with the remaining ingredients,
alternating the semolina with the
remaining yogurt. Beat until smooth.
Scrape the bowl and beat again.
6.Pour the batter into a buttered 9x12-
inch baking pan or into two 8-inch
round cake pans and smooth out the
top. Use a knife to make diagonal lines
in two directions on the surface of the
batter, creating diamond shapes.
Arrange an almond in the center of
each diamond. Place in the oven and
bake 30 to 40 minutes, or until lightly
browned on the top.
7.Remove the cake from the oven and
pour some of the cooled sugar syrup
slowly over the entire cake while it is
hot. Allow the syrup to soak into the
cake before pouring on more, using up
all the syrup. Set the cake aside until it
is completely cooled.
the batter ingredients into a
blender and puree until smooth.
Set aside and let the batter rest for
about 20-30 minutes.

8.Cut the basboosa into diamond-

shaped pieces and serve at room
temperature with coffee or tea.

APETIZER

PAKORA (Indian, Pakistani

vegetable fritters)

INGREDIENTS

Chickpea flour (besan) -- 1 cup

Hot chile peppers, minced

(optional) -- 1 or 2

Ground cumin -- 1 teaspoon

Salt -- 1 1/2 teaspoons

Warm water -- 1/2 cup

Oil -- 2 tablespoons

Prepared vegetables (see

variations) -- 2 to 3 cups

Oil for deep frying

METHOD

1.In a large bowl, add the chickpea
flour, optional chile peppers,
cumin, salt, water and 2
tablespoons of oil. Whisk the
ingredients vigorously to
incorporate air and make a fluffy,
smooth batter. Alternatively, put all
2.Heat about 1-2 inches of oil in a
heavy skillet or deep pot over
medium-high flame to 365-375F.
Using a fork, dip the prepared
vegetables into the batter to coat.
Then drop into the hot oil and deep
fry until lightly browned on all
sides. Remove to a plate lined with
paper towels and hold warm while
you repeat with the remaining
vegetables.
Serve hot with mint chutney or
cilantro chutney.
APETIZER
FALAFEL (Middle Eastern fried
chickpea patties)
INGREDIENTS
Chickpeas, dried -- 1 cup
Breadcrumbs -- 1/2 cup
Garlic, crushed -- 2 to 3 cloves
Parsley, minced -- 1/4 cup
Flour -- 2 tablespoons
Salt -- 1 to 2 teaspoons
Baking powder -- 1 teaspoon
Ground coriander -- 1 teaspoon
Ground cumin -- 1 teaspoon
Turmeric (optional) -- 1/2 teaspoon
Cayenne pepper -- 1/2 teaspoon
Oil for deep frying
METHOD
1.Place the chickpeas in a large
saucepan and add water to cover
them by 2 inches. Bring to a boil over
high heat and then cover tightly and
remove from heat. Let set for 1 to 2
hours to soak.
2.Drain the chickpeas and rinse them
with fresh water. Place the chickpeas,
breadcrumbs and garlic in a food
processor and pulse until the
chickpeas break down into small
pieces the size of breadcrumbs. Do not
overprocess to a puree.
3.Remove the chickpea mixture to a
large bowl, add the rest of the
ingredients except for the oil and mix
together well. The mixture should
have a fairly dry, crumbly texture. Add
a little water if it is too dry to form
balls with your hand. Adjust seasoning
to taste. Form the mixture into 1-inch
balls or ovals and then flatten slightly.
4.Heat oil in a deep fryer to 375F, or
heat 1/2 inch of oil in a heavy skillet
over medium-high heat. Drop patties a
few at a time into the hot oil and
brown well on both sides, about 4 to 5
minutes. Remove the browned from
the oil and drain on a plate lined with
paper towels. Repeat with the
remaining patties.
5.Falafel can be served on its own with
taratour sauce. Or stuff it in pita bread
halves with tomatoes, cucumbers and
onions and eat it like a sandwich.
Milk -- 1 cup
Salt and pepper -- to taste
Muenster, queso fresco or mozzarella
cheese, shredded -- 1 cup
METHOD
1.Heat the oil or butter over medium
flame in a large pot. Add the onion and
garlic and simmer until the onion is
translucent.
2.Stir in the potatoes, water or stock,
milk, salt and pepper and bring to a
boil. Reduce heat to low and simmer
until potatoes are falling apart, 30 to
45 minutes. Mash the potatoes up a
bit with the back of a spoon to thicken
the soup, leaving it a little chunky.

3.Remove the soup from heat and stir

SOUP in the cheese. Adjust seasoning and
serve immediately.

LOCRO (Ecuadoran, Peruvian potato-

cheese
soup)

INGREDIENTS

Oil or butter -- 1/4 cup

Onion, minced -- 1/2

Garlic, minced -- 3 to 4 cloves

Potatoes, peeled and diced -- 1 1/2 to

2 pounds

Water or stock -- 4 cups


SOUP
TOM YUM KUNG (Thai hot and sour
shrimp soup)
INGREDIENTS
Water or stock -- 6 cups
Fish sauce -- 1-2 tablespoons
Kaffir lime leaves -- 4
Lemongrass, white part of stalk only,
crushed --1 stalk
Galangal (optional), cut into thin
rounds -- 2 pieces
Garlic, crushed -- 2 cloves
Salt and pepper -- to taste
Shrimp, peeled and deveined -- 1 1/2
pounds
Scallions, chopped -- 1/2 bunch
Straw mushrooms (optional) -- 1 cup
Limes, juice only -- 2
Cilantro, chopped -- 1/2 bunch
Thai chile peppers, sliced into rounds
-- 2-3 each
METHOD
1.Bring the water or stock, fish sauce,
lime leaves, lemongrass, galangal,
garlic, salt and pepper to a boil in a
large pot over medium flame. Reduce
heat to low and simmer for 15-20
minutes. Remove from heat and set
aside for another 10 minutes to steep.
Strain through a fine-meshed sieve
and discard solids.
2.Return the stock to a simmer over
medium-low heat. Add the shrimp,
scallions and mushrooms and continue
to simmer over medium-low heat until
shrimp is cooked through, 5-6
minutes.
3.Stir in the lime juice, cilantro and
chilies, adjust seasoning and serve.
Butter -- 2 tablespoons
Vanilla -- 1 teaspoon
METHOD
1.Place the milk, rice, cinnamon stick,
orange or lemon peel and salt in a
medium saucepan and bring to a boil
over medium heat. Immediately
reduce heat to very low and simmer,
stirring often and scraping bottom, for
about 45 minutes.

2.Add the raisins and sugar and

simmer for another 15 minutes. Stir
often to keep from sticking to the
bottom of the pot.

3.Remove from heat and stir in the

butter and vanilla. Adjust sugar to
taste and serve hot or cold, sprinkling
the top with some ground cinnamon.

DESSERT

ARROZ CON LECHE (Latin rice

pudding)

INGREDIENTS

Milk -- 4 cups

Short-grain rice --1/2 cup

Cinnamon stick -- 1

Orange or lemon peel (optional) -- 2

strips

Salt -- pinch

Raisins -- 1/4 cup

Sugar -- 1/2 cup

 Sugar -- 1/2 cup

METHOD

1.Preheat oven to 350F. Place the 1

cup sugar and water in a heavy-
bottomed saucepan and stir to
dissolve the sugar. Place over medium
heat and boil the sugar, without
stirring, until it just starts to turn a
honey brown, around 10-15 minutes.

2.Remove the caramelized sugar from

heat and pour into a 9-inch cake pan
or in equal amounts into each of 6
individual ramekins, swirling to coat
the bottom. You may not need all the
sugar. Place the cake pan or ramekins
in a baking pan large enough to hold
them without touching.

3.In a large bowl, beat together the

eggs, condensed milk, whole milk or
water, vanilla and 1/2 cup sugar until
smooth. Pour into the cake pan or into
DESSERT each of the ramekins.

FLAN DE LECHE (Latin caramel

custard)

INGREDIENTS

Sugar -- 1 cup

Water -- 1/4 cup

Eggs, beaten -- 4

Sweetened, condensed milk -- 1 (14-

ounce) can

Whole milk or water -- 2 cups

Vanilla -- 1/2 teaspoon

 Directions

Prep.
4.Fill the baking pan with enough 5 min
warm water to come about 2/3 of the
way up sides of the containers. Place Ready In
in the oven and cook until a knife
inserted into the center of the custard 5 min
comes out clean, anywhere from 45
minutes to over an hour. Do not Blend coffee, coconut oil, and
overcook your flan or it may curdle. butter together in a blender until
oil and butter are melted and
5.Remove the custard(s) from the coffee is frothy.
water bath and chill well. Run a knife
around the edges of the custard,
invert over a serving dish and serve.

COFFEE

Coconut Oil Coffee

Ingredients

2 cups hot coffee

2 tablespoons coconut oil
2 tablespoons unsalted butter
Add all ingredients to list
 whipped cream 1 dash ground
nutmeg Add all ingredients to list

Directions

Prep

2 min

Ready In

2 min

In a coffee mug, combine Irish

cream and Irish whiskey. Fill mug
with coffee. Top with a dab of
whipped cream and a dash of
nutmeg.

COFFEE

Irish Coffee
Ingredients

1 (1.5 fluid ounce) jigger Irish

cream liqueur 1 (1.5 fluid ounce)
jigger Irish whiskey 1 cup hot
brewed coffee 1 tablespoon
 1 tbsp honey (optional)

Method

1. Boil water in a large saucepan,

and remove from heat.

2. Steep the white tea bags for

about 7 minutes, then transfer tea
to a large mixing bowl. Allow the
tea to cool down for 30 minutes
approximately.

3. Mix chopped peaches, mango,

and 1 tbsp of honey (to taste) in a
smaller mixing bowl.

TEA

Mango and Peach White

Iced Tea
Ingredients

10 glasses of purified water

5-6 of white tea bags

2 peaches (pitted and diced)

1 cup of mango (chopped)

 50 gms blueberries

10 gms ginger

8-10 mint leaves

2 cups boiling water

4. Then transfer the fruits to a

large pitcher, and pour the cooled
tea into the pitcher.
5. Stir to combine, chill in the
refrigerator and serve over ice.
Method
Brew together camomile tea bags,
orange rind, berries, blueberries,
mint leaves & ginger for four
minutes.

Serve hot.

TEA

Fruit Infused Tea

Ingredients

2 camomile tea bags

1 orange

50 gms berries
 oz. Real Apple Cider Small
LemonGarnishes: thin, round slices
of lemon, a cinnamon stick, and
star anise

Directions:
1.Heat water to the boiling point
and pour over the tea bag in a
mug. Leave about an inch of room
in your mug for the whiskey and
cider. Let the tea steep for a few
minutes, then discard the bag so
the tea doesn't get bitter. Pour in
the whiskey or bourbon and a hefty
splash of apple cider (adjust these
amounts to suit your tastes).
Squeeze in the juice of half a lemon
and garnish with lemon slices, a
cinnamon stick, and a star anise.
Sip up.

REFRESHING JUICE

APPLE CIDER HOT TODDY

For when autumn colds strike.

Ingredients:
1 Green Tea or Black Tea Bag
(recommended: Tazo China Green
Tips)1 oz. Rye Whiskey or
Bourbon (recommended: Bulleit)1
 1 stick (1/2 cup) Unsalted Butter,
cut into tablespoons

1/4 cup Dark Brown Sugar, packed

1-1/2 tsp. Ground Cinnamon

1 tsp. Ground Nutmeg

1/4 tsp. Ground Cloves

1/8 tsp. Salt

Rum (or apple brandy)

Cinnamon, as a garnish (or

lemongrass)

REFRESHING JUICE

HOT BUTTERED CIDER

WITH RUM
Ingredients: Directions:

64 oz. All Natural Apple Cider

Bring the apple cider to a simmer lengthwise 1 large red onion, sliced
over medium heat in a large pot, into 1/2-inch thick slices 2 red bell
then turn the heat down to low. Stir peppers, halved and seeded
in the butter, brown sugar,
1/2 cup extra-virgin olive oil 1/4
cinnamon, nutmeg, cloves, and
cup red wine vinegar 1 tablespoon
salt. Continue stirring until the
Dijon mustard 1 clove garlic,
butter is melted and the sugar is
minced salt and ground black
dissolved. Ladle the buttered cider
pepper to taste Add all ingredients
into mugs. Top each drink off with a
to list
shot of rum and garnish with a
cinnamon stick, if desired. Serve Directions
hot.
Prep

20 min

Cook

10 min

Ready In

30 min

VEGETABLE SALAD

Grilled Vegetable Salad

Ingredients

1 pound fresh asparagus, trimmed

2 zucchini, ends trimmed and
halved lengthwise 2 yellow squash,
ends trimmed and halved
 Ingredients

2/3 cup mayonnaise salt and

Preheat grill for medium heat and
lightly oil the grate.
Arrange asparagus, zucchini,
yellow squash, red onion, and red
bell peppers on preheated grill;
cook until vegetables are tender
and slightly charred, 10 to 15
minutes. Remove vegetables from
grill and cut into bite-sized pieces.
Whisk olive oil, red wine vinegar,
Dijon mustard, garlic, salt, and
black pepper together in a bowl to
make the dressing. Toss vegetables
with dressing in a bowl. Serve
warm or at room temperature.
pepper to taste 1/3 cup diced red
bell pepper 1 cup diced celery 3
large sweet pickles, chopped 1 (16
ounce) package frozen green peas,
thawed 3/4 cup cubed Cheddar
cheese 6 leaves lettuce Add all
ingredients to list
Directions
Prep
10 min
Ready In
10 min
In a large bowl, mix together
mayonnaise, salt, pepper, red (or
green) pepper, celery and pickles
until combined. Stir in peas and
cheese. Chill until ready to serve.
Serve over lettuce leaves.

VEGETABLE SALAD

Green Pea Salad With

Cheese